Baby Arugula Salad with Berries and Lemongrass-Mint Vinaigrette
 
Prep time
Total time
 
Author:
Recipe type: Salad
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
Salad
  • 2 cups baby arugula
  • 2 cups baby spinach
  • 2 ounces Pecorino Romano cheese (optional), shaved
  • ¼ cup raspberries
  • ¼ cup blueberries
  • ¼ cup strawberries, sliced
  • ½ cup sliced almonds, toasted
Dressing
Instructions
  1. In a medium prep bowl, mix together arugula and spinach.
  2. Prepare dressing by whisking together olive oil and white balsamic vinegar with a few pinches sea salt and a few grinds of black pepper in a small mixing bowl or glass measuring cup.
  3. Using a pair of tongs, toss salad greens and Pecorino Romano (if using) with dressing until evenly coated.
  4. Divide greens onto 4 salad plates. Top each salad with a variety of berries and sliced almonds.
Recipe by Cook Love Heal with Rachel Zierzow at https://cookloveheal.com/baby-arugula-salad/